Miso Soup with Otoshi-Tamago (Poached Egg)

There are many different variations of miso soup in Japan, but Miso Soup with Otoshi-Tamago is one of my absolute favorites. The richness of the miso and the mellow flavor of the poached egg are a perfect match, allowing you to enjoy a different angle on the traditional miso soup.

Jump to:

• What is Miso Soup with Otoshi-Tamago?
• Common additions
• Creating a poached egg-like consistency
• Timing to add miso
• Ingredients
• Step-by-step instructions
• Recipe Card

What is Miso Soup with Otoshi-Tamago?

Miso Soup with Otoshi-Tamago is a dish that incorporates eggs into miso soup. Otoshi-Tamago refers to poached eggs. By adding eggs to miso soup during the cooking process, the rich flavor of miso combines with the mellow taste of eggs to create a unique flavor. By breaking the egg yolk while eating, you can enjoy a change in the dish's flavor profile.

You'll be pleasantly surprised at how much the flavor changes just by adding eggs to regular miso soup. You can easily make it by simply dropping eggs into the miso soup as it simmers. It's both nutritious and satisfying, making it an excellent choice.

Common additions

Miso soup with otoshi-tamago, just like regular miso soup, can have various ingredients added to it. Cabbage, spinach, onions, carrots, and green onions (scallions) are the most common additions, but you can also add any other ingredients that you prefer. Try using vegetables that are available in your area.

However, since miso and eggs are the main ingredients in this dish, it is recommended to limit the number of ingredients to three at most. By the way, even without any additional ingredients, you can still enjoy it deliciously.

Creating a poached egg-like consistency

When making miso soup with otoshi-tamago, it's common to achieve eggs with a poached egg-like consistency. Although you can vary the doneness of the eggs by adjusting the cooking time, keep in mind that if you boil the eggs until the yolk sets completely, the flavors of the miso soup and eggs won't blend together as well.

Timing to add miso

For the best experience with miso soup, it's recommended to add miso at the end of the cooking process and avoid heating it afterward. This is because heating miso after adding it can result in a loss of its flavor and beneficial bacteria.

However, if you are concerned about breaking the poached eggs in the soup, you can dissolve the miso before adding the eggs. Since broken poached eggs can affect both the appearance and taste, prioritize ensuring that the eggs don't break during the cooking.

Ingredients

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Step-by-step instructions

🕒 Total 55 mins

If you already have dashi, start from step 5.

Step 1
Put water and kombu in a pot and let it sit for at least 30 minutes until the kombu softens.

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Step 2
Heat the pot over very low heat for about 10 minutes (for 2 servings). When small bubbles appear on the surface of the liquid, remove the kombu.

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Step 3
Increase the heat and bring the water (kombu dashi) to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and simmer for 2 minutes.

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Step 4
Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth). Awase dashi, which is a combination of kombu dashi and bonito dashi, is ready.

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Step 5
Cut the cabbage into bite-sized pieces. Thinly slice the green onions.

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Step 6
Return the dashi to the pot and bring it to a boil. Once it reaches a boil, gently crack the eggs into the pot. Let them simmer over low heat for 3 minutes.

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Step 7
Add the cabbage to the pot and continue cooking for about another 30 seconds.

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Step 8
Turn off the heat and dissolve the miso into the dashi using a ladle and chopsticks, being careful not to break the eggs. Serve in individual bowls and top with the green onions.

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To Store

You can store it in the refrigerator for up to 2 days.

Recipe Card